Preheat the oven to 400°F. Peel the carrots if desired. Cut larger carrots in half lengthwise and slice all carrots diagonally into 1-inch pieces. Try to make pieces similar in size for even cooking. Avoid cutting them too small, as carrots shrink slightly when roasted.

In a bowl, toss the carrot slices with the oil, salt, pepper, and about half of the fresh herbs (2 tablespoons).

Spread the carrots on a baking sheet in a single layer. Bake for 15 minutes, then stir and continue roasting for another 10–15 minutes until the carrots are tender and lightly browned.

Toss the roasted carrots with the remaining fresh herbs. Taste and add more salt or pepper if needed. Serve warm.